Apple, elderflower & mint sparkle
A fruity and grown-up non-alcoholic punch perfect for the drivers at the picnic or party
Steak & roast vegetables with sundried tomato dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 medium sweet potatoespeeled and cut into chunks
- 2 red peppersdeseeded and cut into chunks
- 2 tbsp olive oil
- 200g fine green beans
- 2 garlic clovesthinly sliced
- 4 sundried tomatoesfinely chopped
- squeeze lemon juice
- 2 sirloin steaksabout 175g/6oz each
Exotic fruit salad
- 1 mango
- 1 papaya
- half a small pineapple
- 2 kiwi fruit
- 2 passion fruits
- juice of 2-3 limes
- 1 tbsp sugar
- mint
- small knob of root ginger
Nutrition: per serving (including the fruit salad)
- kcal906
- fat31g
- saturates10g
- carbs118g
- sugars85g
- fibre21g
- protein45g
- salt1.4glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
step 2
Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
step 3
Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
step 4
Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
step 5
For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.
